Spring Rolls 2 Ways

FULL RECIPE AND INSTRUCTIONS:

🔪MY GEAR:

INGREDIENTS:
FRESH SPRING ROLL (makes 6)
Salt
1lb/.5kg large shell on raw shrimp (i’m using 12/15 eazy peel shrimp)
110g/4oz rice vermicelli
180g/1 large carrot, shredded (I use my julienne peeler for this)
20g or 2Tbsp sugar
20g or 1 1/2Tbsp rice vinegar
¼ head purple cabbage, thinly shredded (i slice thinly on a mandoline)
1 extra large red bell pepper, julienned
4 mini cucumbers, julienned
Fresh herbs: basil, mint, cilantro
12 pieces of spring roll rice paper (2 per roll)
Green leaf lettuce

SAUCE
100g or 1/3c hoisin
30g 2Tbsp peanut butter
3-5g/1 small clove grated garlic
3-5g about 1/2Tbsp grated ginger
30g or 2Tbsp rice vinegar
5g or 1tsp sesame oil
30g or 2Tbsp water

Whisk to combine.

--
CRISPY SPRING ROLL (makes 12)
75g or 2-3oz rice vermicelli (soaked for 20 minutes, drained, and cut)
Olive oil (or peanut oil)
100g or 1 1/4c mushrooms, small diced
Salt
225g/.5lb raw shrimp
225g/.5lb ground pork
30g or 2Tbsp soy sauce
50g or 3Tbsp oyster sauce
5g or 1sm clove garlic, grated
1 egg
10g or 3Tbsp cilantro, chopped
50g or 1/2c scallion bottoms, thinly sliced
50g or ⅓ medium carrot, shredded
2qt or 2L neutral oil (or enough to fill a heavy bottomed med-large sauce pot no more than halfway full of oil)
Spring roll pastry

CHILI SAUCE
100g or 1/2c water
5g or 1sm clove garlic, grated/minced
5g or 1/2Tbsp ginger, grated/minced
25g or 1.5Tbsp fish sauce
50g or 3Tbsp rice vinegar
65g or 1/3c sugar
25g or 2Tbsp sambal (garlic chili sauce)
15g or 1Tbsp ketchup
2 Tbs Cornstarch slurry (5g/2t cornstarch stirred into 25g/1.5Tbsp water)

CHAPTERS
0:00 Intro
0:15 Fresh Vietnamese spring roll
6:56 Staying regular with Seed (ad)
8:00 Crispy spring roll
14:25 Let’s eat this thing

**DISCLAIMER: Some links in this description may be affiliate links. If you buy these products using these links I'll receive a commission.

[markriccardelli]

trick that I learned in restaurants for making spring rolls: use a damp towel rather than soaking the rice paper wraps. The wrappers end up pliable but a little stiffer than if you put them fully in water, which allows for more time to get them wrapped before the wrappers get too soft and tear.

[Christina-djxm]

Bri, thank you for explaining how to correctly dip the rice paper!! As a Vietnamese person, every time I watch videos of people making spring rolls they say to either hold the rice paper in water until it completely softens, or leave it to soften after it has been dipped. And then they complain about how hard it is to roll or how ugly the roll at the end is. You want to put your fillings in immediately after dipping your rice paper since it continues to soften and absorbed moisture as it sits. So thank you!!

[a_l_e_k_sandra]

Our man is close to a MILLION!!! ❤ Love these, it's been ages since I wrapped up a rice roll, gonna give it a try this weekend. Fish, seafood and vegetables, that's what we eat during the Easter lent. Fits perfectly. Thank you for another awesome video.

[mfreeman]

I took your fresh spring rolls to our neighborhood driveway happy hour. We live in an over 55 community so there are a lot of great cooks. I am happy to report the spring rolls were a favorite. Shared the source, your YouTube channel, for the recipe. Thank you Brian and Lorn!

[Dales_Workshop]

The signature taste of fresh spring rolls for me is Thai basil. They're not the same without it. Love the way you put these together.

[lofomuses]

Thanks for the recipe! I've been wanting to get back into making my own spring rolls. This was the nudge I needed!

[ruvamsi]

I like to chop the herbs very finely and mix them into the rice noodles, along with sesame oil. Also you can roll into 2 compartments to achieve a tight roll. Add initial fillings, roll the rice paper over once, add the remaining fillings and continue rolling the rest of the way

[karenfox]

You must be so pleased with the way your sauces drip over your perfect rolls! What great colours and, I love the CRUNCH! I can't wait to try these too!

[lonestarr]

I advice you to add a few drops (up to maybe half a teaspoon) of toasted sesame oil to the rice noodles after rinsing them. That will also help prevent sticking and, of course, season the noodles.

[jonathanenriquez]

This reminds me of my favorite type of Vietnamese-style fried spring rolls. We always have to get both the fried and fresh springs rolls - so different but they're each the best of both worlds.

[matthewlockhart]

Finally getting around to making the crispy rolls. I’ve been working up to it. So far so good

[EmptyPinata]

That particular spring roll paper is the best out of all that I’ve used. It’s because of the tapioca that allows for a bit more give when rolled and it’s less prone to breaking.

[Billys]

Hi, Fry-Guy-Bri! Your crispy spring rolls were a hit with the family! Thank you so much for sharing your skills and technique with us. Will definitely make again.

[MargaretLong-pgit]

You have made me a very very happy woman. I used to live south of Houston and visited a Vietnamese restaurant called Les Givrals weekly. I was addicted to several menu items, the summer/spring rolls (the sauce was the thing), and the Cha Gio fried rolls.
I live in an area where there are no Vietnamese restaurants in drivable distance, so now I have recipes! I also thought that the double wrap was genius as the only time I've ever tried to make the spring rolls, I kept splitting the rice paper.
I've been searching for the sauce recipe and the Cha Gio recipe for a long time. Now I have them, and I'm thrilled. Thank you.

[nicolejohnson]

Made the fresh spring rolls with teriyaki chicken instead of shrimp tonight and they were delicious. That sauce is incredible and so well balanced...I don't even like hoisin that much and wanted to drink that sauce. Lorn is a genius because the pickled carrot was a game changer. Looking forward to eventually trying the fried ones too! Excellent recipe again Bri!

[DoctorMcHerp]

Vietnamese spring rolls are a textural marvel. If you want even more crunch, you could mix some chopped roasted peanuts into the sauce.

They're also great for gluten free people (where's the shot of Lorn eating and doing a happy dance Bri?) since the wrapper and noodles aren't wheat based.

[therealnancycarol]

Excellent video. Very clear, instructional, delicious looking recipe. Aside from the rolling, which can take a bit of practice, it looks simple enough for anyone to tackle. Thank you and your camera person for this wonderful gem! 💕💕💕

[delirium]

Hi, Brian! Excellent video, as usual. I love the way you explain every step. 💜Just a note: as far as I know, the fresh rolls are called *summer rolls* and the fried ones are *spring rolls*. At least that's what they're called by Vietnamese restaurants here in my country (Panama, not Vietnam, hahaha).

[marionwensing]

Thank you Brian, this is just the best recipe for the fresh and deep fried, Thank you again.

[kentborges]

OUTSTANDING ! I have rolled many hundreds of these delicious rolls !